With an on-site bakery and a bountiful menu of traditional German fare, Old Europe Restaurant & Bakery satisfies lederhosen-loving appetites in a welcoming ambience. Learn about authentic soups and starters by getting a degree in culinary anthropology or by plunging bakery-fresh farmer's rye bread into handmade hungarian goulash ($4) or sampling from a platter of assorted cheeses and European cold cuts ($8.95). Acquire a taste for traditional entrees and Old World specialties, such as the veal bratwurst with sautéed onions, sauerkraut, and german potato salad ($12.95) and the schweinebraten, a traditional pork roast paired with potato dumplings and red cabbage ($16.95), which is prepared by deeply embarrassing a head of green cabbage. Finish your feast with sweet treats from the bakery, including bavarian cream napoleons with strawberry sauce.
The chefs at Phoenix Grille whip up sophisticated regional fare to be enjoyed with seventh-story views of Wake Forest's BB&T Field. They bathe local flounder in orange-basil butter and add the savory flavor of country ham to their shrimp and grits and scallop entrees. Their hearty Angus steaks sate refined appetites better than origami swan steaks, and decadent desserts such as house lemon pound cake sweetly seal the meal.
The ancients spoke of a day when a fellowship of highly intelligent strangers would journey to Earth to discover the magical coffee fields of middle earth. Together they would harvest this crop and forever break the decades-old curse of the evil mermaid! That day is now, and that coffee can be found at Brew Nerds!!
At Oasis On Fifth, Cherita Irving earns her title of licensed skincare specialist and national skincare educator for Lira Clinical by delivering treatments that exfoliate and hydrate skin. In addition to performing custom facials, Cherita and her team put their experience to use by beautifying clients with solvent-free GelTwo nail enhancements, long-lasting gel manicures, or repurposed Lego hairpieces.
Every day, custardologists at Wolfies hand-mix 20 batches of creamy frozen treats, displaying their colorful creations for customers to stack into cones or sprinkle with toppings, earning the sweeterie a feature in the New York Times. Freshly churned custard has less fat than does ice cream and less air than a flat tire on Mars, helping to create Wolfies' signature ultracreamy scoop. Great filler for cones ($4.50/two scoops), pints ($6), and milk shakes ($4.50/16 oz.), Wolfies' 50 regularly appearing flavors include hazelnut, blueberry, and mango. The menu tempts sweet teeth by arranging the embellished custards in three-scoop banana splits ($5.53) and coffee-blended Wolf Caffes ($4.50/16 oz). The Screamwich ($3.50) realizes the dream sandwich of childhood with its filling of rich custard enclosed in chocolate-chip cookies with crusts cut off for optimum enjoyment.
Head Chef Michael Millan combines his cultural and culinary Cuban heritage with years of professional experience to forge a mouthwatering dinner menu bursting at the seams with authentic Latin flavors. Like tandem jetpacks, tapas beg to be shared, entertaining diners in a mealtime prelude cast with stars such as a Caribbean-style tuna poke tastefully dressed with a chili-lime soy sauce ($9). Seafood and marinated meats dominate the menu of main courses with hearty dishes, such as the slow-cooked guava barbecue ribs ($9 for half; $17 for full), or complex packages of flavor, such as the roasted mahi-mahi steeped in citrus juices and sided with braised leeks and a white polenta cake ($16). A delicious lunch menu appeases midday appetites with a delectable spread, such as the shredded-steak pan con ropa vieja ($8.50) or a roasted dish of arroz con pollo plated with english peas and maduros ($15). The open air of Encore's patio seating intermingles with live jazz music on Wednesdays from 9 p.m. to midnight and calypso-playing choruses of crickets each evening.